Scalloped potatoes are a classic comfort food, perfect for large gatherings or events where you need to feed a crowd. Whether it’s for a family reunion, a party, or a special holiday dinner, preparing scalloped potatoes for 50 people can seem like a daunting task. However, with the right planning, recipe adjustments, and time management, you can easily whip up this delicious side dish for a large group.
In this blog, we’ll walk you through the steps of making scalloped potatoes for 50 people. From ingredient quantities to cooking tips, this guide will ensure that you create a creamy, cheesy, and mouthwatering dish that will leave your guests asking for seconds.
What Are Scalloped Potatoes?
Scalloped potatoes consist of thinly sliced potatoes that are layered in a casserole dish and baked in a creamy sauce, often with cheese. The dish is traditionally made with ingredients like potatoes, milk or cream, butter, garlic, and onions, and is seasoned with herbs and spices. Cheese is often added to make the dish more decadent, with popular options being cheddar, Gruyère, or Parmesan.
Scalloped potatoes can be served as a side dish to many main courses, such as roasted meats, grilled vegetables, or seafood. Its creamy texture and rich flavor make it an excellent addition to any large gathering.
Step 1: Determine the Quantity of Ingredients
To cook scalloped potatoes for 50 people, you will need to adjust the ingredient quantities to serve a large group. Below is a breakdown of the main ingredients you’ll need:
Ingredients for 50 People:
Potatoes: 25 pounds (approximately 100 medium-sized potatoes)
Onions: 10 large onions (optional, depending on your taste)
Butter: 6 cups (1.5 pounds)
Garlic: 10-12 cloves (minced)
Milk or Cream: 12 quarts (3 gallons)
Flour: 4 cups (for thickening the sauce)
Cheese: 8-10 pounds of cheddar, Gruyère, or your preferred cheese (optional)
Salt and Pepper: To taste (approx. 4-5 tablespoons of each)
Herbs and Spices: Fresh thyme, rosemary, or parsley (optional)
Breadcrumbs: 4 cups (optional, for a crispy topping)
Tips for Ingredient Selection:
Potatoes: Russet or Yukon Gold potatoes are best for scalloped potatoes because they hold up well during cooking and absorb the creamy sauce nicely.
Milk or Cream: You can use a combination of whole milk and heavy cream for a rich texture, or use half-and-half to strike a balance between creaminess and lightness.
Cheese: Cheddar is a popular choice, but for a gourmet touch, consider using Gruyère or a combination of cheeses for added flavor.
Step 2: Prepping the Potatoes and Onions
Slicing the Potatoes:
Peel and Slice: Start by peeling the potatoes and then slicing them thinly. Aim for 1/8-inch thick slices, as this ensures even cooking and helps the potatoes absorb the creamy sauce.
Use a Mandoline: To save time and ensure uniform slices, use a mandoline slicer. For 25 pounds of potatoes, this will significantly speed up the process.
Soak the Potatoes: To prevent the potatoes from browning while you’re slicing the entire batch, place them in a large bowl of cold water.
Chop the Onions and Garlic:
Finely Slice the Onions: Thinly slice the onions so that they cook evenly and become tender in the casserole.
Mince the Garlic: Minced garlic adds flavor to the creamy sauce. You can also sauté it in butter for an extra layer of richness.
Step 3: Making the Creamy Sauce
The creamy sauce is the heart of scalloped potatoes, and preparing it in bulk requires careful planning.
Instructions:
Melt the Butter: In a large pot or skillet, melt the 6 cups of butter over medium heat. Once melted, add the minced garlic and cook for 2-3 minutes until fragrant.
Add the Flour: Gradually whisk in the 4 cups of flour to make a roux. Cook the mixture for about 2-3 minutes, stirring constantly, to eliminate any raw flour taste.
Add the Milk or Cream: Slowly pour in the 12 quarts of milk or cream while whisking continuously to prevent lumps from forming. Continue whisking until the sauce thickens, which should take about 8-10 minutes.
Season the Sauce: Add salt, pepper, and your choice of herbs like thyme or rosemary. You can also add grated cheese at this stage to make the sauce extra creamy and cheesy.
Simmer: Once the sauce reaches the desired thickness, remove it from the heat.
Tips for the Sauce:
Make in Batches: Depending on the size of your kitchen equipment, you may need to make the sauce in smaller batches and combine them later. This ensures even consistency and prevents burning.
Consistency: The sauce should be thick enough to coat the back of a spoon but still pourable.
Step 4: Assembling the Dish
Now that your ingredients are prepped and the sauce is ready, it’s time to assemble the scalloped potatoes for baking.
Layering the Potatoes:
Grease the Casserole Dishes: Use butter or non-stick spray to grease several large casserole dishes or aluminum trays. Depending on the size of your oven, you may need to use multiple trays.
Layer the Potatoes and Onions: Start by spreading a thin layer of sliced potatoes in the bottom of each dish. Add a layer of onions (if using), then pour a generous amount of the creamy sauce over the top. Repeat this process, layering potatoes, onions, and sauce until all the ingredients are used up.
Top with Cheese: For an extra cheesy dish, sprinkle shredded cheese on the top layer of the potatoes. You can also add breadcrumbs for a crunchy topping.
Bake in the Oven:
Preheat the Oven: Preheat the oven to 350°F (175°C). If you’re using a commercial or large convection oven, you may be able to bake multiple trays at once.
Bake the Potatoes: Cover the dishes with aluminum foil and bake for 1 to 1.5 hours. The potatoes should be tender, and the sauce should be bubbling.
Uncover and Brown: For the last 15-20 minutes of baking, remove the foil and let the top layer brown and crisp up. If you’re using cheese, this is when it will become golden and melty.
Tips for Baking:
Rotate the Trays: If your oven can only fit a few trays at a time, bake in batches and rotate the trays halfway through to ensure even cooking.
Check for Doneness: Use a fork or knife to check if the potatoes are tender all the way through. If needed, bake for an additional 10-15 minutes.
Step 5: Serving the Scalloped Potatoes
Once the scalloped potatoes are fully cooked and browned on top, they are ready to serve. Here are a few tips for serving the dish to 50 people:
Keeping the Potatoes Warm:
Use Chafing Dishes: If you’re serving the scalloped potatoes buffet-style, transfer them to chafing dishes to keep them warm throughout the meal.
Oven Warming: If your event space has multiple ovens, you can keep the trays in a low-temperature oven (around 200°F) until it’s time to serve.
Portion Sizes:
Plan to serve approximately ½ to ¾ cup of scalloped potatoes per person. This ensures that everyone gets a hearty portion, especially if the potatoes are served as a side dish.
Conclusion
Cooking scalloped potatoes for 50 people may seem like a challenge, but with proper planning, ingredient preparation, and careful attention to the cooking process, you can create a dish that is both delicious and satisfying for a large crowd. Whether you’re hosting a family gathering or catering a special event, scalloped potatoes are a guaranteed hit that will leave your guests impressed and well-fed!
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